Boiled Corned Tongue with Caper Sauce
From Cooking for profit, 1886
Serves 6
Cost of material is approximately 40c for 8 to 12 orders.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 53. The excerpt below is the record exactly as published.
Fresh tongues put in a jar and cover- ed with the brine or pickel No. 106, will be of a good pink color and nicely salted in from a week to ten days. Wash off the corned tongue and boil it three hours. Plunge it in cold water COOKING FOR PROFIT, 49, and pelt off the skin then set in a hot place. In carving cut slantingly to make long slices that will not ran out too small at the thin end . Serve with caper sauce, which is butter sauce with a little of the caper vinegar
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